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Another graduate of the Bologna gelato-making
university (whodathunk?), owner Sean Lee likes
his gelato authentic. Like, really authentic. A scoop of
apple pie doesn’t just have a hint of flavouring; it has
a real pie, baked fresh on premises and folded into it. The
strawberry flavour is so bursting with the fruit you can taste
the grit. “When you try our gelato, there’s no ambiguity
about what’s in it,” says Sean. “You get a real punch of
flavour, as flavours should be.” And trust us, once you’ve had
a try, the fake stuff just won’t cut it.
Taste test I can always judge the deliciousness of food by
how much I resemble a happy toddler when eating it. After
a visit to Gusto, I was making more noise than an entire
preschool. Though I tend to think salted caramel is overdone
now, a taste of Gusto’s swiftly changed my mind – it was
super salty and sweet at the same time, and almost startlingly
good. The Zabaione – traditional Italian custard made with
Marsala wine – was luxuriously silky with a delicate taste.
Where 741 Newcastle Street, Leederville
This Napoleon Street ice-creamery is owned by
a sweet French couple, who imbue their treats with ‘extra
pretty’ in the way only Frenchies can. After making their
ice-cream from scratch with locally sourced milk, eggs and
fresh fruit, they use a paddle to fashion each scoop into
a dainty rose – yet not all smell as sweet as each other.
The rotating flavours range from the traditional (French
vanilla; praline) to the gourmet (pistachio; liquorice) to the
downright bizarre, and decidedly un-Gallic (Vegemite).
Taste test After breathing a sigh of relief Vegemite wasn’t
on the menu that day, I settled on a combination of green
apple and caramel, hoping for a sort of toffee-apple
medley. It didn’t disappoint. The green apple was sugary,
tart and a bit fibrous, but in a good way – just like the
actual fruit – and the caramel tasted exactly like homemade
buttery caramel. Y-u -m.
Where 38 Napoleon Street, Cottesloe
York Ice-Cream Company
The little tubs call this ‘the best tasting
ice-cream in the world’. We initially snickered
at the boldness of the claim, but after digging in we
weren’t laughing: our mouths were too busy devouring
the stuff. Their ice-cream is made with a traditional French
recipe and prepared in a truly artisanal way with fresh local
ingredients. Trust us, you can taste the difference.
Taste test I tried a few flavours (shout-outs to
salted caramel and macadamia), but my favourite was
the mango. Made with tree-ripened Kensington Pride
mangoes from Carnarvon, the flavour was pure and
sweet, but not overpoweringly so. It tasted just like
a perfect mango – but better.
Where Stocked at The Grocer, 26 Brown Street, Claremont
No more bitching, vegans! Geláre’s new
animal cruelty-free ice-cream – made with
coconut milk and cream, agave syrup and organic
everything – means even the most staunch activist
can partake in some frozen fun. We love how virtuous
we feel licking the Naked Chocolate, Cappuccino and
Dark Chocolate flavours – better still, the flavour and
creaminess have not been sacrificed. Hurrah!
PS Though they’re not specifically marketed towards
vegans, the dark chocolate from Gusto Gelato,
and the Macadamia from York Ice-Cream
Company are suitable for vegans – but
both are so sumptuous you won’t
quite believe it.
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